Steps to Prepare Salt And Vinegar Recipe For Killing Weeds

Roasted Salt & Vinegar Chickpeas

Fight weeds the sustainable way with a natural weed killer recipe from hgtv that you whip up at home.

Recipe Summary Roasted Salt & Vinegar Chickpeas

If you love salt and vinegar chips like I do, you will love this healthier alternative! This tangy and salty treat will keep you coming back for more! Perfect as a midday snack. Keep an eye on these, as they can easily burn.

Ingredients | Salt And Vinegar Recipe For Killing Weeds

1 (15 ounce) can chickpeas, drained and rinsed

1 cup white vinegar

1 tablespoon olive oil

1 teaspoon salt

Directions

Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.

Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.

Roast chickpeas, shaking the pan every 8 to 10 minutes, until they are slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.

Cook's Note:

For crunchier chickpeas, roast for an additional 5 to 10 minutes, taking care they don't burn. At 40 minutes, they are crunchy throughout. The longer they roast, the less vinegar flavor will remain, and the harder they get.

Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.

Info | Salt And Vinegar Recipe For Killing Weeds

prep: 5 mins cook: 35 mins additional: 30 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Roasted Salt & Vinegar Chickpeas

Appetizers and Snacks, Beans and Peas,